Top layers of puff pastry and peanut butter ice cream with a warm, sweet drizzle the whole family will love! It’s a terrific last-minute dessert, or you can freeze the cooled pastry and scooped ice cream separately in an airtight container the day before you serve it. —Jeanne Holt, Mendota Heights, Minnesota
- 1 sheet frozen puff pastry, thawed
- 2 cups peanut butter ice cream with peanut butter cup pieces, softened
- 3/4 cup butterscotch-caramel ice cream topping
- 3 tablespoons creamy peanut butter
- 1/4 cup chopped chocolate-covered peanuts
- Preheat oven to 400°. Unfold puff pastry. Cut into eight
- 4-1/2x2-1/4-in. rectangles. Place on a greased baking sheet. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack.
- Scoop 1/2 cup ice cream onto each of four pastries. Top with remaining pastries. Freeze until serving.
- Combine ice cream topping and peanut butter in a small microwave-safe bowl. Cover and cook on high 30-45 seconds or until warmed. Drizzle over napoleons and sprinkle with peanuts. Yield: 4 servings.
Originally published as Peanut Butter Cup Napoleons in Simple & Delicious February/March 2013, p29
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